Level 1
Certificate in Culinary Arts & Patisserie
Join our 6-month Level 1 Certificate in Culinary Arts & Patisserie program. This course is your gateway to mastering essential culinary skills, from knife techniques and culinary calculations to the art of patisserie. Explore the fundamentals of French culinary terms, kitchen organization, and cooking methods that will set the foundation for your culinary journey.
Exquisite Craftsmanship
Our team of skilled professionals ensures that every project is completed to the highest standards.
Innovative Culinary Techniques
We incorporate the latest culinary trends and techniques, empowering you to bring creativity and innovation to your kitchen practices.
Pricing
- Tuition Fee: Php 205,000
- Reservation Fee: Php 5,000
(Non-refundable but deductible if the student pursues the program) - Registration Fee: Php 30,000
- Remaining Balance:
- Php 28,000 every 15th of the month (1st to 5th month payments)
- Php 30,000 every 15th of the month (6th month payment)
Inclusion of the Tuition Fee:
- Textbooks “The Professional Cooking” / Handouts
- Chef’s Uniform consists of (2 chef’s jackets, 2 pants, 1 toque, 2 aprons, and 1 pair of kitchen clogs)
- Set of knives
- School ID
- All ingredients
Exclusive: Externship Expenses
Level One: Certificate in Culinary Arts & Patisserie
Duration: 6 months
Introduction to Culinary Profession
Professional chef (personal hygiene, uniform, responsibilities)
Professional knife, parts and uses
Kitchen equipment, utensils and their uses
Culinary calculations
Hygiene, Sanitation, Food Safety and Kitchen Housekeeping
Mise en place of work environment, Responsibilities, Commitment to service (kitchen organization)
The kitchen brigade system
Product Knowledge, Butchery and Fabrications
Identification of butcher meats, poultry, fish and shellfish, knife skills, processions, techniques and portioning.
Mise en Place and Cooking: (Hot Kitchen)
Basic stocks
Basic soups
Thickening agents and their rules
French and other international mother sauces, variations and uses
Butter, compound butters and beurre blanc
Marinades, dry spice powder mix (seasonings), pastes and preparations
Cooking methods of butcher meats, poultry, fish, and shellfish (dry heat, moist heat, and combinations)
Introduction to offal (kidney, liver, sweetbreads, intestines, giblets)
Cooking eggs
French Culinary Terms and Definitions
Patisserie, baking (theory) fundamentals and terminologies (level 1)
Fundamentals and terminologies
Basic preparations of doughs, creams, batter
Custards
Meringues
Syrups and boiled sugars
Petit fours
Food and Beverages Services
Communication
On-the-Job Training
300 hoursGerman Language
Level 1